shepp

I’d like to try that some time! did another 8 pints of sauce and 5 pints on brandied apple rings today, I’m over apples lol

Hahaha that’s awesome

My buddy has a pile of apples this year on his trees. Used about half of what we picked today and made 20 pints of apple sauce

I wish I had room for one, I do keep a cast griddle in two burners of my stove, I use it just as much as a pan

Trying somthing new, eventually hopefully this will become hot sauce. It will ferment for about a month. Then I’ll remove the veggies and a cup or so of the brine, blend and put into bottles . one is habanero pineapple, the other jalapeño lime

I merged them

TBF that is the size of the boiler room

I can’t believe you just called me a fudd……… and it’s a pie plate!

Even a blind squirrel finds a nut every once and awhile

This is insane, but I think we can beat this in the AZ desert!! https://www.outdoorlife.com/guns/new-world-record-longest-rifle-shot/

Tomatoes sauce today, I’ll never peel tomatoes by hand again after using my kitchen aid food mill, took four hours off the process. Simmered 6 hours and then A bath in the canner

This is the best year I’ve had for tomatoes in years. The plant that one came off of has 30-40 pounds of fruit in it, it’s insane! I had to prop branches up with cat litter buckets to keep them from snapping. And I agree they don’t get much more perfect then that! I bought a lot of my plants from a local green house, it’s easier, but also have the means to glow seedlings. I didn’t get my garden in till Memorial Day weekend this year which is pretty late for up here.

It’s that time of year again, tried something new this year and did 6 jelly jars of candied jalapeños last week along with 12 pints of salsa verde. This weekend I’m working on green beans, tomato sauce and if I have enough tomatoes left I want to try a fire roasted tomato salsa recipe i found. A lot of people chirping about knowing how to hunt and raise your own meat and what not. But not a lot of them talking about knowing how to preserve your food for those times

I marinaded these in Bachan’s over night, put them on at 200 till they hit 120° foiled them turned up to 500° and seared each side for 5-8 min, let them rest and sliced. Honestly they woulda been good with just SPG too

Are they whole or cut across the rib bone like these? If they’re whole smoke them like brisket!! that was actually my birthday present this year from my bestie, 7# of plate ribs

I agree a good slicer is hard to beat! I did beef short rib tacos last night. I found a recipe for using the thin sliced ones, well I couldn’t find them so I reverse seared some thick ones and it turned out way better than I imagined!! Oh and fresh home made salsa

I need to find one of these to sell my pos “broken” Remington 710 rifle too

Just about done with last kingdom on Netflix so I can start Valhalla

What if it was? about two weeks worth

Reverse sear steaks with hassle back potatoes, tri tip with prawns, pizza in the pizza oven and Sunday meatloaf

That’s a big bitch

The Kraft single works as a moisture barrier to keep the bun from getting soggy

Found a new recipe for you 😁

No wonder you’re so angry

Sorry for your loss buddy, glad you could say your good byes and be there for his wife